Asian Salad Wonton Cup Appetizers Recipes

ASIAN CHICKEN SALAD WONTON CUPS

Steps:

• Prepare Wonton Cups
• Preheat the oven to 350ºF. Position an oven rack to the center position.
• Take one of the wonton wrappers and brush a thin layer of olive oil on one side. Flip it over and brush oil on the other side. Lay another wonton wrapper on top of the first wrapper. Brush olive oil over the second wonton wrapper. The other side of the wrapper will be greased when it comes in contact with the first wrapper.
• Continue stacking and brushing the wonton wrappers with oil until you get a stack of 5 wrappers.
• Cut the stack of wrappers diagonally so that you get 2 stacks of triangles. Repeat this process until you get 24 triangles.
• Then, take a triangular piece of wonton wrapper with the longest side (hypotenuse) facing up. Make a small pinch in the middle and gather the two top corners together to form a cup (see photos or video above for reference). Make sure there is no gap when you are shaping the wonton cups.
• Press the bottom of the wonton cup into a hole of a mini muffin pan to flatten it.
• Continue shaping the wontons until you have filled all the holes with the wonton cups.
• Place the muffin pans onto the baking sheet. This way, the muffin pans won't drop into the oven rack or get stuck.
• Bake the wonton cups for 10 to 12 minutes, until the edges are golden brown.
• Let the wonton cups cool for a few minutes before transferring them to a cooling rack. You may notice that the wonton cups look powdery. That's just excess starch from the wonton wrappers.
• Continue baking 2 more batches of wonton cups until you get 72 total.
• Prepare Chicken Salad
• Dice the chicken into 1/4-inch cubes. Transfer the chicken cubes to a mixing bowl.
• Add the shredded red cabbage, green cabbage, carrots, scallions, and sesame seeds. Toss everything together.
• In a small bowl, mix the soy sauce, honey, olive oil, vinegar, ginger, garlic powder, and sesame oil. Stir until the honey completely dissolves.
• Drizzle the dressing over the chicken and vegetables. Toss everything together.
• Spoon the chicken salad into the baked wonton cups. Serve.

ASIAN CHICKEN WONTON CUPS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Carefully press 1 wonton skin into each cup (wrapper will extend above rim); spray lightly with cooking spray.
• Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
• Meanwhile, in medium bowl, mix peanut butter, water, lime juice, vinegar, honey, chili puree and sesame oil with whisk until blended. Add almonds, onions and chicken; toss to coat.
• Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).

ASIAN SALAD CUPS

Steps:

• Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack.
• In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
• Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
• In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss.
• Fill cooled cups with salad. Serve immediately.